GRILLED PORK-AND-PINEAPPLE TACOS
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes.
- Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften.
- Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve.
BARBECUE PORK TACOS WITH APPLE SLAW
We celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings (16 tacos).
Number Of Ingredients 14
Steps:
- Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender (a thermometer inserted in pork should read at least 145°), 2 to 2-1/2 hours., Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving., Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices., Coarsely chop pork; return to slow cooker. Stir in barbecue sauce; heat through. Serve in taco shells; top with some of the slaw. Serve remaining slaw on the side.
Nutrition Facts : Calories 396 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 954mg sodium, Carbohydrate 53g carbohydrate (31g sugars, Fiber 3g fiber), Protein 25g protein.
BBQ PORK TACOS
These delicious Mexican style tacos are the perfect choice to prepare a quick dinner. Made with pork loin in a barbecue sauce and pico de gallo-style salad. I assure you that your family will love. Ideal for parties or special events, all you need are many napkins or you can lick your fingers because you will not be able to eat just one. Delight loved ones with this delicious recipe and make the weekend the perfect excuse to enjoy these tacos. Enjoy it.
Provided by Basic and Delicious
Categories Lunch/Snacks
Time 32m
Yield 25 tacos, 25 serving(s)
Number Of Ingredients 11
Steps:
- PORK.
- Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.
- SALAD.
- Place all ingredients in a bowl stir well.
- TO SERVE.
- Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.
BBQ PORK WALKING TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the garlic, onions and jalapeño to the bottom of a 6-quart slow cooker.
- Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours.
- Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm.
- Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately.
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
HONEY BBQ PULLED PORK TACOS
This recipe is pulled BBQ pork sandwich meets taco. It is the best of both and a fun way to change up your taco routine! The filling is really tasty-you can use any flavor barbecue sauce you like best, but the honey barbecue adds a nice sweet and spicy combination with the salsa mixed in. Top with a fruity mango or apple salsa on top for a little extra heat or flavor.
Provided by Rebekah Rose Hills
Categories Tacos
Time 5h20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine pork chops and broth in a slow cooker. Cook on High until meat can be easily shredded, about 4 hours.
- Transfer meat to a cutting board and shred when cool enough to handle. Return to the slow cooker and set to Low.
- Add the bottle of barbecue sauce, black beans, and corn to the slow cooker. Stir until well combined. Cover and cook on Low until heated through, about 1 hour. Stir in 1/2 cup salsa. Taste and add more barbecue or salsa if needed.
- Serve filling in tortillas. Top with cotija cheese, lettuce, and tomato.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 91.2 g, Cholesterol 48.2 mg, Fat 13.5 g, Fiber 8.8 g, Protein 28.8 g, SaturatedFat 5 g, Sodium 2112.5 mg, Sugar 30.6 g
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